A Swiss Chard recipe for your next party or make-ahead lunch. 

It’s amazing how a vegetable can gain in popularity, not unlike a celebrity. 

Each year there is a new one that everyone seems to be raging about.  For a while it was cauliflower with cauliflower wings and cauliflower rice made into pizza dough and wraps. Kale was huge for a while with kale chips and massaged kale salads becoming the new fad. 

I look at my gorgeous Swiss Chard plants in the garden. It’s vibrant colors of pink, orange and white and think, why don’t people talk about this plant more?  It’s unbelievably easy to grow, stunning in the garden, and extremely nutritious. What’s the deal? 

Part of the problem is the uncertainty of what to do with these giant leaves.  Admittedly if all you do is sauté them, it’s not the most enticing vegetable to eat.   My mission for today is to make this vegetable not only easy to grow, but easy to eat as well.  

If you’re looking for a simple, nutritious, and tasty recipe that is fancy enough for an appetizer at your next party, but easy enough for a packed lunch, then try this swiss chard recipe.  

It’s sort of like a dolma, which uses grape leaves and stuffs them with rice, herbs and sometimes meat.  These Swiss Chard Rolls are also stuffed and rolled but can be made anytime of the year you have Swiss Chard leaves, which is often. Swiss chard is one of the few leafy greens that grow well in both hot and cool weather. 

Want to see how it’s made? 

Check out the Swiss Chard Recipe here 

Time Markers in the video: 

• Ingredients 2:32
• Directions 3:17

Ingredients Needed: 

• 6 large Swiss Chard leaves 
• 1 cup cooked rice or cooked quinoa 
• Few sprigs of each herb: cilantro, parsley, green onion 
• ½ an onion 
• 1 clove garlic 
• 2 tbsp sesame oil 
• 1 tsp rice vinegar 
• 1-2 tbsp hemp seeds or sesame seeds 

For the full written Swiss Chard Rolls recipe, complete with instructions, download this free recipe book.  

Have you ever grown Swiss Chard? Or is it something you’ve bought but not known what to do with? Let me know what you think of this vegetable in the comments below.